Makes 8 crepes
1 cup all-purpose flour
2 large eggs
1 ½ cups whole milk
1 Tablespoons melted unsalted butter
1 teaspoon granulated sugar
1/8 teaspoon salt
Melted clarified butter for cooking
Powdered sugar for garnish
Mix the flour with eggs and about ½ a cup of the milk until the batter is smooth. Add remaining milk, sugar, butter, and salt.
Heat non-stick 10-inch pan. Grease the pan with clarified butter and pour about 2 tablespoons of batter into the hot pan. Twist the pan around to evenly cover the bottom with the batter and cook for a few minutes until the bottom turns light brown. Flip the crepe over with a spatula and cook for a few minutes longer.
Remove the crepe from the stove and place it on a plate. Repeat until all of the batter has been used.
Fill with Pear Filling. Sprinkle with powdered sugar and serve.
2 Tablespoons unsalted butter
2 teaspoons ground ginger
4 large pears, peeled and diced
1 ½ Tablespoons brown sugar
2 Tablespoons pear liqueur
Melt butter in a large sauté pan. Add ginger, sugar, and pears. Cook until sugar is melted. Remove pan from heat, add liqueur. Return pan to heat and cook until liquid is reduced and pears are fork tender. Serve warm in crepes.